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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains French Caprial2 1 Servings

INGREDIENTS

2 T Olive oil
2 Cloves garlic, chopped
1 Onion, diced
1 c Ground toasted pecans
1 c Diced French bread
1/4 c Chicken stock
1/2 lb Pork sausage
2 t Chopped fresh thyme
1/2 t Dry mustard powder
Salt
Freshly ground black pepper
1 Boneless pork roast
3-pound
1/2 c Dry sherry
1/2 c Brandy
2 Shallots, chopped
1 1/2 c Heavy whipping cream
1 t Dry mustard powder
1 T Dijon mustard
1 T Whole-grain mustard
2 t Chopped fresh flat-leaf
parsley

INSTRUCTIONS

To prepare the stuffing, heat 1 tablespoon of the olive oil in a
medium saute pan over high heat until very hot. Add the garlic and
onion and lightly saute for about 2 minutes. Let the mixture cool,
then place it in a bowl. Add the pecans and diced bread, and mix  well.
Add the chicken stock and mix well. Add the sausage, thyme, and
mustard powder and mix. Season with salt and pepper.  To butterfly the
pork roast, beginning cutting about halfway down, cut  along the side
of the roast to about 1/4 inch from the other side (do  not cut all the
way through the meat). Open the roast like a book and  place it on a
sturdy work surface. Using a large meat mallet, pound  the roast well
to evenly flatten it. Spread the filling evenly over  the meat, and
roll the roast jellyroll style. Secure with kitchen  twine.  Preheat
the oven to 325 degrees. Heat the remaining 1 tablespoon  olive oil in
a large saute pan over high heat until smoking hot.  Place the stuffed
roast in the pan and sear well on all sides, about  5 minutes. Place
the pan in the oven and roast the pork until the  internal temperature
reaches 155 degrees (use an instant-read  thermometer to test), about
40 minutes.  Meanwhile, prepare the sauce. Combine the sherry, brandy,
garlic, and  shallots in a saucepan over high heat and reduce until
about 1/4 cup  of liquid remains and the sauce is thick. Add the dry
mustard, Dijon,  and whole-grain mustard and mix well. Add the parsley,
salt, and  pepper and keep warm until ready to serve.  Remove the roast
from the oven and let it rest for about 3 minutes  before slicing. Cut
the twine and remove from the roast. Slice the  pork into
1/4-inch-thick slices and place on a serving platter or on  individual
plates. Drizzle with the sauce and serve hot.  Converted by MC_Buster.
Per serving: 2918 Calories (kcal); 251g Total Fat; (89% calories from
fat); 38g Protein; 32g Carbohydrate; 644mg Cholesterol; 2394mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit;  48
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5193
Calories From Fat: 3164
Total Fat: 359.3g
Cholesterol: 985.2mg
Sodium: 3160.7mg
Potassium: 7076.6mg
Carbohydrates: 179.1g
Fiber: 13.6g
Sugar: 8.6g
Protein: 229.9g


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